Method

• 1.
  Preheat oven to 180°C. Line a large baking tray with baking paper.
• 2.
  Place egg whites, 130g sugar, hazelnut meal and Frangelico in a bowl and mix to combine into a sticky paste. Shape dough into 1 tbs sized balls, and dust each ball with remaining sugar. Gently push your index finger in the middle of each ball to create a little crater. Push 2-3 chocolate chips into the centre of each.
• 3.
  Transfer biscuits to the prepared tray and chill for 30 minutes to rest.
• 4.
  Bake for 15-18 minutes or until amaretti are slightly cracked, but retain some softness. To make sure they are cooked through check that the base is firm and tanned. Set aside to cool at room temperature, then serve.